Thymus Citriodorus

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Thymus citriodorus Thymus citriodorus Botanical Name: Thymus citriodorus Common Names: Lemon Thyme, Citrus Thyme, Herb, Native: No Foliage Type: Evergreen Plant Type: Herbs & Vegetables Plant Habit: Mat Forming, Shrub Like Description: Attractive lemon flavoured herb with green foliage and pink flowers in late spring and summer. Great for adding contrast to other plants in containers or use in the kitchen by adding to marinades and savoury dishes. Grows approx 20cm tall x 20cm wide. Mature Height: 15-30cm Position: Full Sun, Semi Shade Mature Width: <30cm Soil Type: Well Drained Family Name: Lamiaceae Landscape Use(s): Balcony / Roof, Borders / Shrubbery, Courtyard, Edible Garden, Fragrant Garden, Groundcover, Lawn Alternatives, Mass Planting, Rockery, Origin: Europe Tropical Garden, Container / Pot Characteristics: Pest & Diseases: Foliage Colours: Green Generally trouble free Flower Colours: Pink Flower Fragrant: No Cultural Notes: Flowering Season: Spring, Summer Easy to grow shrub preferring a well-drained soil and a sunny site. Trim after Fruit: Insignificant flowering to shape and feed with a liquid or slow release fertiliser. Requirements: Growth Rate: Moderate Plant Care: Annual slow release fertiliser, Keep moist during dry periods, Liquid feed Maintenance Level: Low Water Usage: Medium / Moderate Tolerances: Drought: Medium / Moderate Frost: Tender Wind: Tender Disclaimer: Information and images provided is to be used as a guide only. While every reasonable effort is made to ensure accuracy and relevancy of all information, any decisions based on this information are the sole responsibility of the viewer. Call 1300 787 401 plantmark.com.au.

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Preservative Effects of Thymus Citriodorus and Rosmarinus Officinalis Volatile Oils on Prolonging Shelf Life of Raw Chicken
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 10, Issue 6 Ver. II (Jun. 2016), PP 63-68 www.iosrjournals.org Preservative Effects of Thymus Citriodorus and Rosmarinus Officinalis Volatile Oils on Prolonging Shelf Life of Raw Chicken Dara M. Jamil1 Faculty of Agricultural Sciences-Sulaimani University, Bakrajo Street, Sulaimaniyah - Iraq Abstract: The volatile oils of Rosemarinus Officinalis (rosemary) and Thymus citriodorus (Lemon thyme) at different concentration (0.1, 0.25, and 0.5) % were used to examine their preservation impacts on raw chicken.). Chicken pieces were immersed in ethanolic solutions (10 %) of the volatile oils of rosemary and lemon thyme for 30 minutes stored in (30oC) and in a fridge (4oC.After the first day, control samples were found completely putrefied, whereas samples treated with VOs (0.25 and 0.5 %) were found with acceptable organoleptic attributes and significant microbial prohibition for five days at (30oC) and for 10 days in the fridge (4oC). It can be concluded that beside their desirable flavours, the herbal VOs used can be considered as a natural preservative to prolong shelf life of raw poultry and this could have an economical potential on raw chickens at industrial level. Keywords: Food preservation, raw chicken, Rosmarinus Officinalis, Thymus citriodorus, Volatile oil I. “Introduction” Raw meats (cattle, poultry and sea foods) are known as perishable foods because they are ideal mediums for microbial growth, so they get spoiled and/or poisoned in storage unless they are freshly consumed or preserved, thus a number of preservation techniques, including freezing, heat treatment, salting, acidification, and drying have been used in the food industry [1] and [2].
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